Microbiological evaluation of buffalo milk yoghurt produced from ultrasound-assisted fermentation

• Autor(a) principal: Pacheco, Flaviana Coelho
• Data de Publicação: 2022
• Outros Autores: Teixeira , Eliane de Fátima, Pacheco , Ana Flávia Coelho, Justino, Heloisa de Fátima Mendes, Cunha, Jeferson Silva, Santos, Fabio Ribeiro dos, Paiva, Paulo Henrique Costa, Leite Júnior, Bruno Ricardo de Castro
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: The Journal of Engineering and Exact Sciences
• Texto Completo: https://periodicos.ufv.br/jcec/article/view/14824
• topic: Alimentos lácteos. Tecnologias não convencionais. Qualidade microbiológica. Segurança dos alimentos; Dairy foods. Unconventional technologies. Microbiological quality. Food safety

Yogurt is a dairy food of great importance for human consumption due to its functional properties, in addition to being very popular all over the world. Traditionally, in Brazil this product is made from bovine milk. However, in recent years, the production of yogurt made from the milk of other mammals has grown, as well as studies on the application of unconventional technologies in food technology, such as ultrasound, have intensified. In this study, different samples of buffalo milk yogurt were produced through the application of ultrasound, in order to reduce the fermentation time, as well as improve the desirable characteristics of the final product. Thus, considering the hygienic and sanitary properties of yogurt and consequent food safety, this study aimed to evaluate the microbiological quality of the product. All samples presented within the legislation for molds and yeasts, mesophiles and piscrotrophs. Thus, the importance of applying good manufacturing practices is emphasized in order to guarantee the quality and safety of food.